• 1 onion, thinly sliced
  • 1 tbsp red wine vinegar
  • 300g cauliflower, broken into florets
  • 120g chickpeas, drained and rinsed
  • 3 cloves garlic, not peeled
  • ½ tbsp baharat
  • 1 tbsp olive oil
  • 40g tahini
  • 1 tbsp lemon juice
  • 40g baby spinach
  • 1 small handful parsley, roughly chopped
  • 50g flame raisins


  1. 1

    Preheat the oven to 200°C/gas mark 6. Toss the onion with the vinegar in a small bowl and set aside.

  2. 2

    In a large bowl, combine the cauliflower, chickpeas and garlic with the baharat and oil. Spread out on a large baking tray and bake for 30 minutes or until the cauliflower is tender and starting to char, tossing halfway through. Leave to cool slightly.

  3. 3

    In a small bowl, squeeze the roasted garlic out of their skins and mash together with the tahini. Add the lemon juice and gradually whisk in 40ml warm water, a little at a time, until the mixture is smooth and runny, but not too watery. Season.

  4. 4

    Drain the onions and toss with the roasted cauliflower and chickpeas, spinach, parsley and raisins. Drizzle with the dressing and serve.

Nutritional Details

Each serving provides
  • Energy 1662kj 397kcal 20%
  • Fat 18.7g 27%
  • Saturates 3.0g 15%
  • Sugars 24.3g 27%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 486kj/116kcal

Each serving provides

37.9g carbohydrate 9.7g fibre 14.6g protein

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